A Tempeh meatball recipe that eliminates bitterness, stays juicy, and creates a crispy coating that's perfect for dipping in sauce.
Ingredients
- 300g Tempeh (one package)
- 1/2 large onion, chopped and sautéed until golden
- 1.5 tsp Psyllium husk powder
- 4-5 tbsp liquid (water, vegetable broth, or soy sauce)
- 3 tbsp chickpea flour
- 1 tbsp raw tahini
- A handful of fresh basil leaves, chopped
- Spices: 1 tbsp nutritional yeast, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, black pepper
- For coating: 2 tbsp tapioca starch and a bit of olive oil
Preparation
- Boil the Tempeh block in boiling water for 15 minutes (or 5 minutes in a covered bowl with a little water in the microwave). Drain and let it cool slightly.
- Grate the Tempeh using a coarse grater into a bowl. In a separate small bowl, mix the psyllium with the liquid and spices until a thick gel forms, then add it to the Tempeh along with the onion, tahini, basil, and chickpea flour.
- Take a 20-minute break and let the mixture rest in the refrigerator. This allows everything to bind so the meatballs don't fall apart.
- Preheat oven to 210°C (Turbo/Convection). Form meatballs, coat them in a very thin layer of tapioca starch, place on parchment paper, and spray or brush with a little olive oil. You can sprinkle a bit of coarse salt on top.
- Bake for about 20 minutes until golden and firm. After baking, toss them in a thick, reduced tomato sauce and serve over spaghetti.
Tips
The small cracks that form during baking are a good sign – they allow the tomato sauce to seep inside, making every bite much tastier.
Original Instagram post: Click here
